Ndengu (mung bean curry)

Instructions

1. The day before, soak the mung beans in cold water for 8 hours or overnight, then rinse them.
2. Cook the beans in 1 litre of water for 30 to 35 minutes, until tender but not mushy.
3. Meanwhile, fry the sliced onion in oil for 5 minutes over medium heat.
4. Add the garlic and ginger, then the chopped tomatoes and let simmer for 10 minutes.
5. Add the turmeric, cumin and garam masala, then stir for a minute.
6. Pour the drained beans into the pan with a little of their cooking water and simmer for 10 minutes.
7. Season with salt and pepper, then sprinkle with coriander before serving.